Asian Warm Chicken Cole Slaw Recipe

Ingredients for Asian Warm Chicken Cole Slaw

• Rice Wine Vinegar
• 1/4 cup soy sauce
• Light Brown Sugar
• Garlic Cloves
• Fresh Ginger
• Skinless Chicken Breast Half
• Dark Sesame Oil
• 1 cup snow peas, trimmed
• Sweet Red Pepper
• Chicken Broth
• Coleslaw Mix
• 2 scallions, thinly sliced, for garnish
• Sliced Almonds

How to Make Asian Warm Chicken Cole Slaw

1. In a large resealable plastic bag, whisk together rice vinegar, soy sauce, brown sugar, minced garlic, and grated ginger.
2. Add chicken breasts to the bag. Seal and refrigerate for at least 30 minutes, or up to 2 hours.
3. Remove chicken from marinade; reserve marinade. Pat chicken dry with paper towels.
4. Heat vegetable oil in a large, deep skillet or pot over medium-high heat.
5. Add chicken breasts and cook for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C).
6. Remove chicken from skillet and set aside on a plate. Let rest for 5 minutes.
7. Add snow peas and bell pepper to the skillet and sauté for 2 minutes.
8. Pour reserved marinade and chicken broth into the skillet. Bring to a simmer and cook for 3 minutes.
9. Add coleslaw mix to the skillet. Cover and cook for 3 minutes, or until wilted.
10. Slice the rested chicken into 1/4-inch thick slices.
11. Gently toss the sliced chicken with the warm coleslaw mixture.
12. Garnish with sliced scallions and toasted slivered almonds before serving.